I love summer. The heat, the long days, the sun—even the humidity. But what I love most is summer produce. I also love summer produce and make it a point to get my fill of everything while it lasts. Ry’s always bringing home some superb produce. He’ll bring home a selection of whatever is at its peak, and this year, there was lots of delish stone fruit and tons of cucumbers. Which of course, was the start of this cucumber and peach salad.
One of our favorite ways to enjoy them? A mix-and-match salad. Simple, fresh, and packed with flavor, these salads require little more than high-quality ingredients, olive oil, and salt. I’ve tried variations with plums, nectarines, and even a cucumber-cantaloupe combo—each one delicious in its own way. Have some feta or Parmesan in the fridge? Toss it in. Need more protein? Add grilled chicken or a handful of nuts. The best part? No complicated steps—just fresh, delish salads.
For this version, I paired crisp cucumbers and juicy peaches with wild rice and chicken, making it a more substantial meal. The chewiness of the rice complements the soft, sweet peaches, while the dressing ties everything together. It’s the perfect light yet satisfying dish for summer lunches or dinners.
Ry’s always bringing home some superb produce. He’ll bring home a selection of whatever is at its peak, and this year, there was lots of delish stone fruit and tons of cucumbers.
Cucumber Peach Salad with Basil, Wild Rice & Chicken: A Light & Refreshing Summer Salad
Why You’re Going to Love This Salad
- Sweet & Savory: The combination of peaches, cucumbers, and a tangy red wine vinaigrette is unbeatable.
- Super Satisfying: Wild rice adds fiber and chew, while chicken boosts the protein to make this salad a meal.
- Customizable: Swap peaches out for nectarines or plums, and use quinoa, barley or farro instead of wild rice.
- Great for Meal Prep: You can make all the components ahead for easy lunches throughout the week or just have dinner ready to go in the fridge.
Ingredients for Cucumber Peach Salad
For the Salad:
- 4 Persian cucumbers, sliced in half lengthwise and torn into bite-sized pieces
- 3 white peaches, sliced
- 1 cup wild rice, cooked according to package instructions
- 2 chicken breasts or thighs, grilled or pan-seared
- 1 bunch fresh basil
- 5 sprigs fresh thyme (optional)
- 1 bunch fresh mint (optional)
For the Dressing:
- 2 tbsp red wine vinegar
- 3 tbsp olive oil
- 1 small shallot, finely diced
- 1 tsp fresh thyme, chopped
- 1 pinch sugar or honey
- Salt and pepper to taste
How to Make Cucumber Peach Salad with Chicken
- Cook the Wild Rice
If you’re using wild rice (which I highly recommend), start cooking it now. It takes about 50 minutes, but the nutty texture is well worth the wait. Follow the package instructions for the best results. - Prepare the Chicken
Cook the chicken on the grill or in a cast-iron skillet with a little oil and salt. Let it rest for 10 minutes before slicing. I love serving it at room temperature over the salad. You could also use a rotisserie chicken for a bit of a shortcut. - Make the Dressing
In a small bowl, whisk together the red wine vinegar, shallot, thyme, salt, pepper, and sugar. Stir well to dissolve the salt and sugar before whisking in the olive oil. - Assemble the Salad
Toss the cucumbers and peaches with a generous amount of dressing. Plate the salad on a bed of wild rice, top with the sliced chicken, and drizzle with more dressing. Scatter over fresh herbs and finish with flaky salt and fresh cracked black pepper.
Some FAQs & Substitutions
Can I make this cucumber peach salad ahead of time?
Yes! You can prepare the wild rice and dressing in advance. Store everything separately and assemble just before serving. This is a great to prep lots of your different salad components and then you can throw this together whenever you get hungry.
What can I use instead of wild rice?
Quinoa, farro, barley, brown rice, lentils or even couscous would work well in place of wild rice. You want something with some chew and texture along with some nutty flavor. Any whole grain you like works here.
Can I swap the peaches for another fruit?
Absolutely! Nectarines, plums, apricots or even cherries would make great substitutes. And stone fruit is perfect.
What protein can I use instead of chicken?
Grilled shrimp, scallops, steak, or even a handful of toasted almonds, chickpeas or white beans would be great alternatives.
More Summer Salad Recipes to try:
Celery Apple Fennel Salad
A quick and easy celery salad with fresh fennel, radishes, parsley, toasted sesame and a five spice dressing.
Curly Endive & Grilled Stone Fruit Salad
An endive salad topped with grilled peaches, chicken, grilled banana peppers and a whole grain mustard vinaigrette
Stone Fruit Caprese Salad
This stone fruit caprese salad is a delicious twist on the classic! juicy peaches, plums, tomatoes and fresh mozzarella get topped with fresh mint and oregano.
Did you make this Cucumber and Peach Salad? Leave a comment and 5-star review below with your thoughts or share your version on Instagram by tagging @TheMostHungry. I’d love to see how you made it your own!
Cucumber and Peach Salad
Ingredients
For The Salad
- 4 persian cucumbers slice in half lengthwise and tear into bit size pieces
- 3 white peaches sliced
- 1 c wild rice cooked according to package
- 2 chicken breasts or thighs grilled, seared, roasted, whatever you want
- 1 bunch fresh basil
- 5 sprigs fresh thyme optional
- 1 bunch fresh mint optional
For The Dressing
- 2 tbs red wine vinegar
- 3 tbs olive oil
- small shallot finely diced
- fresh thyme chopped if you have the patience
- 1 pinch sugar
- salt
- pepper
Instructions
- If you’re using wild rice, which I would highly recommend, get it cooking now. It can take a while, around 50 mins, but the texture and chew complement the salad really well so I highly recommend. Just follow whatever the packet cooking instructions tell you to do.
- You can also go ahead and get your chicken cooking, either on the grill or in a cast iron. I recommend just a bit of oil and salt. Let it rest for about 10 mins and slice up. I like this room temp over the salad.
- To make your dressing combine the vinegar, shallot, thyme, salt, pepper and sugar together. Give them a quick stir to make sure the salt and sugar are completely dissolved, then mix in your oil.
- To make the salad toss together your cucumbers, peached and a generous bit of your dressing. I like to plate the salad on a bed of the wild rice, topped with some chicken, another generous drizzle of dressing and then scatter some fresh herbs on top. In this case it was some small Greek basil, more fresh thyme and some mint. A little flakey salt, fresh prepper and you’re done!
Did You Make This Recipe?
Leave a comment with your thoughts or share your version on Instagram by tagging @TheMostHungry. I’d love to see how you made it your own!
2 thoughts on Cucumber Peach Salad with Basil, Wild Rice & Chicken
This salad looks delish. I’m gonna try the same salad with grilled shrimp and then grilled salmon. Thanks.
Let me know how it goes!